Chicken Tagine

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
2 T cumin
2 T paprika
8 boneless chicken thighs
olive oil
1 red onion, chopped
2 small eggplant, cubed
3 garlic cloves, minced
1/2 cup Greek olives
1/4 c sherry
1 T tarragon, chopped
1 c chicken stock

Directions
Mix cumin and paprika. Dredge the chicken in the spice mix, and saute in olive oil over medium heat until browned. Remove chicken, then cook onion, eggplant, and garlic until soft. Add olives, sherry, chicken stock, olives, tarragon, and chicken, cover and simmer for an hour or more. Serve over rice or couscous.

[SheilaT]

1. I'm not personally a fan of eggplant.

Some years back when I first discovered Rachael Ray, this was the very first one of her recipes I made.

So her show was called 30 Minute Meals. I assumed that there were camera cuts, and imagine my surprise when I followed her recipe and in a bit under 30 minutes the meal was ready. Wow.

But chicken tagine is wonderful.

[trof]

2. We bought a tagine pot a couple of years ago.

Love it.

[GreatGazoo]

3. sounds good. Very close to Peruvian roasted chicken.

Rub under the skins of 4 bone-in chicken thighs:

1 Tb paprika
1 Tb cumin
1 TB garlic powder
salt

Roast at 400F until done, about 25 minutes

Serve with the Carolina yellow rice that includes saffron, and black beans. Great with lager or pilsner beers.